Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup pico de gallo or diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Place chicken breasts in the slow cooker and season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add black beans and corn to the slow cooker, stir well, and cook for an additional 30 minutes.
- Serve the mixture over bowls with lettuce, cheese, pico de gallo, and a dollop of sour cream. Garnish with cilantro and lime wedges.
Notes
- Adjust spices according to your taste preferences.
- You can add sliced avocados or jalapeños for extra flavor and spice.
- This dish pairs well with rice or chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 105mg